The Best Vegetable Fritters

These Vegetable Fritters are truly the best! Made with zucchini, carrot, and corn, they make a great lunch or snack, and you will not be able to stop at one!

I am very excited to share this recipe with you because I know you are going to love these cute Vegetable Fritters as much as I do. These are easy to make, healthy, and full of flavor. Kids love them, too!

What vegetables can I put in fritters?

I found that the combination of zucchini, carrots, and corn works the best in vegetable fritters. Zucchini are tender, carrots are sweet, and corn adds nice texture. That said, you may use grated pumpkin, beets, or sweet potatoes with success here. Adding some cooked quinoa is also a great idea.

How to make Vegetable Fritters healthier

If you’d like to save some calories and make these fritters healthier, I suggest baking them instead of frying. To do that, lightly spray a non-stick muffin tin with oil, and divide the veggie mixture between the 12 muffin cups. Bake for about 15 minutes at 350°F.

HOW TO MAKE VEGETABLE FRITTERS

1. Wash and grate the zucchini. Squeeze handfuls of the grated zucchini tightly to remove extra water. Place it into a large mixing bowl.

2. Grate the carrots.

3. Into the zucchini bowl, add the carrots, corn, eggs, flour, garlic, parsley, salt, and pepper. Stir well to combine.

4. Place a large non-stick skillet over medium heat. Add about 2 tablespoons of oil. Once the oil is hot, add one heaping tablespoon at a time of the zucchini mixture, and flatten out the tops slightly to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of yogurt.

Instructions

Wash and grate the zucchini. Squeeze handfuls of the grated zucchini tightly to remove extra water. Place it into a large mixing bowl.

Grate the carrots.

Into the zucchini bowl, add the carrots, corn, eggs, flour, garlic, parsley, salt, and pepper. Stir well to combine.

Place a large non-stick skillet over medium heat. Add about 2 tablespoons of oil. Once the oil is hot, add one heaping tablespoon at a time of the zucchini mixture, and flatten out the tops slightly to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of yogurt.

Hi Sharmila! Yes, you can make them ahead of time. I think toaster oven or skillet would be the best for reheating, since microwave can make these too soft. Let me know when you try these and happy cooking!